Cook

Various hours. Must be able to work every other weekend, both Saturday and Sunday.

POSITION SUMMARY :

Under direct supervision of the Chef or Kitchen Supervisor, successful candidate will be responsible for food production for patient, cafeteria and catering areas.

BASIC KNOWLEDGE :

Able to follow written and verbal instructions. High school diploma or GED highly preferred but not required. CVMC will provide Servesafe certification opportunities.

EXPERIENCE :

One-year institutional quantity cooking experience is required or one year as a Food Service Worker 2 / 3 and demonstrated skills following standardized recipes and food preparation procedures.